Chicago Tribunes staff - Good Eatings Passover Recipes: Traditional and Unique Recipes for the Seder Meal and Holiday Week

CARROT & CILANTRO SALAD Preparation time: 15 minutes Cooking time: 20 minutes Yield: 6 servings Adapted from a recipe from Ayelet Danino. 8 carrots, peeled, thinly sliced 1/2 bunch cilantro, finely chopped Juice of 1 lemon 2 cloves garlic, minced 1/4 teaspoon each: ground cumin, sweet paprika 1 teaspoon each: salt, freshly ground pepper 1. Cover carrots with water in a large saucepan. Heat to a boil over medium-high heat; reduce heat to simmer.

Cook until fork-tender, about 20 minutes. Drain; set aside. 2. Combine cilantro, lemon juice, garlic, cumin, paprika, salt and pepper in a medium bowl. Add carrots to mixture; toss to evenly coat carrots. Set aside at room temperature 30 minutes or refrigerate overnight.

EGGPLANT & RED PEPPER SALAD Preparation time: 20 minutes Standing time: 45 minutes Cooking time: 30 minutes Yield: 6 servings Adapted from a recipe from Ayelet Danino. 4 long, slender eggplants, unpeeled, cut into thick slices 1 tablespoon plus 1 teaspoon salt 2 cloves garlic, minced Juice of 1 lemon 1/4 teaspoon each: paprika, cumin, freshly ground pepper 2 red bell peppers, seeded, finely chopped 6 dill pickles or 20 cornichon pickles, chopped 1 cup olive oil, about 1. Place eggplant on a paper towel-lined baking sheet. Sprinkle with 1 tablespoon of the salt. Let stand 30 minutes. 2.

Meanwhile, combine garlic, lemon juice, 1 teaspoon of the salt, paprika, cumin and pepper in a large bowl; stir in bell peppers and pickles. Set aside. 3. Pat eggplants dry with paper towels; dice into 1/2-inch cubes. Heat about 1/2 cup of the oil in a medium skillet over medium-high heat; cook eggplant, in batches, stirring often and adding more oil only if needed, until golden around the edges, about 5 minutes per batch. 4. 4.

Transfer eggplant to large bowl; stir in dressing to coat. Let stand 15 minutes before serving. PASSOVER SALAD WITH HORSERADISH DRESSING Preparation time: 30 minutes Chilling time: 1 hour Yield: 6 servings

1/3 cup vegetable oil 2 tablespoons each: red wine vinegar, prepared horseradish 1 teaspoon Dijon mustard 1/4 teaspoon each: salt, freshly ground pepper 1/2 cup each: finely diced red onion, celery, red pepper 1 can (16 ounces) julienned beets, well drained 1 box (10 ounces) frozen tiny green peas, thawed 1 head iceberg or leaf lettuce 1 hard cooked egg, thinly sliced 1. For dressing, combine ingredients in a jar with a tight fitting lid. Shake well to combine. 2.

For salad, toss together onions, celery, red pepper, beets and peas in a large bowl. Add dressing, cover and refrigerate 1 hour. 3. Line 6 salad plates with lettuce leaves and add salad. Garnish with sliced egg. Serve immediately.

ROASTED BEET, RADICCIO, AND WALNUT SALAD Preparation time: 30 minutes Cooking time: 1 hour Yield: 8 servings Serve the beets atop a salad of bitter greens dressed with vinaigrette flavored with a little walnut oil. Roasted walnut oil is available at specialty food stores and by mail. Pistachio oil is also delicious here. Candied walnuts add a sweet touch everyone enjoys.

4 large beets, trimmed, quartered 3 large cloves garlic, halved 3 sprigs fresh sage 1/2 teaspoon Sea Salt and Four Pepper Seasoning, see recipe below, or salt and pepper to taste 2 tablespoons olive oil 1/2 small red onion, very thinly sliced, rinsed 1 tablespoon each: blackberry vinegar, roasted walnut oil 3 tablespoons each: vegetable oil, roasted walnut oil 1/4 cup blackberry or raspberry vinegar 1/4 teaspoon salt Freshly ground pepper to taste 1 medium head curly endive, well rinsed, torn into pieces 1 small head radicchio, halved, thinly sliced Coarsely chopped candied or sugared walnuts for garnish, optional 1. Heat oven to 325 degrees.

Arrange beets on a double thickness of heavy-duty foil cut large enough to wrap the beets well. Sprinkle the garlic, sage, seasoning and oil over the beets. Wrap the beets tightly to enclose them. Place the packet on a baking sheet. Bake until the beets are tender when pierced with a knife, about 1 hour. Let cool.